Directions

1 Preheat the oven to 375°F.

2 In a small bowl, whisk together the garlic, lemon juice, olive oil, anchovies, Dijon, yogurt, mayonnaise, salt and pepper. Refrigerate until ready to serve.

3 To make the croutons, place the focaccia pieces in a large bowl. Melt the butter in a small skillet over medium heat; add the garlic and thyme and sauté until fragrant but not browned, about 1 minute.

4 Pour the butter mixture over the bread cubes and toss to coat evenly. Spread out the cubes on a baking sheet and sprinkle with the salt and pepper.

5 Bake the croutons until golden, about 12 to 15 minutes. Allow to cool on the baking sheet.

6 Meanwhile, cut the prosciutto slices in half horizontally. Lay out on a parchment paper-lined baking sheet and cook for 10 to 12 minutes, until crispy and brown.

7 Place the baby kale in a large bowl and drizzle with the dressing, tossing to combine.

8 Place the salad on a large serving platter and top with the crisp prosciutto, a generous scattering of the toasted croutons and parmesan, and a grinding of fresh black pepper.